– 3 cups cooked shredded chicken – 8 oz cream cheese, softened – ½ cup sour cream – 1 can cream of chicken soup – 1 cup shredded cheddar – 1 sleeve Ritz crackers (crushed) – 4 tbsp melted butter – Salt & pepper to taste
Use 3 cups of cooked, shredded chicken—rotisserie chicken works great. It adds flavor and cuts down on prep time.
Mix 8 oz cream cheese, ½ cup sour cream, 1 can cream of chicken soup, and 1 cup shredded cheddar until smooth and well combined.
Stir the shredded chicken into the creamy base. Spread mixture into a greased 9x13 baking dish and smooth out the top evenly.
Mix 1 sleeve crushed Ritz crackers with 4 tbsp melted butter. Sprinkle evenly over the casserole for a golden, buttery crunch.
Bake at 350°F for 30–35 minutes, until bubbly and golden. Let cool 5–10 minutes before serving. Garnish with parsley if desired.